Curry-Ginger Pork Chops With Balsamic Fennel
By: Lady Catherine ...
Published: Friday, May 7, 2010 - 9:07am

Ingredients




1/2 cup apricot preserves
4 tablespoons curry powder
4 tablespoons grated peeled fresh ginger
1 tablespoon olive oil
1/2 teaspoon black pepper
6 pork chops
2 bulbs of fresh fennel – sliced
Balsamic vinegar – for drizzling

Preparation

1 Combine the first five ingredients in a bowl and mix well. Spread this mixture over the pork chops, cover and place in the refrigerator for at least one hour. 2 Heat a large frying pan with a drizzle of olive oil. Place the pork chops in and turn only once. This takes a few minutes on each side, depending on the thickness of the pork chop. 3 When the pork chops are done drizzle some balsamic vinegar in the pan to de-caramelize the pan and place the fennel for few minutes. Do not over cook the fennel, it should be crunchy. Top the fennel over the pork chops.

About


Adapted From: Weight Watcher Annual Recipes for 2008.
This is a great way to serve a pork chop!
Enjoy with Love,
Catherine